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Thursday, March 21, 2013

Did you catch Chet Chat last night? If so, then I am sure you would love to have the recipe for Chef Ian Schnoebelen of Mariza's Black Linguine with Gulf Shrimp! Well here it is!! Enjoy!

Black Linguine with Gulf Shrimp, Crab and Cherry
Tomatoes

Chef Ian Schnoebelen, Mariza

Black Linguine Pasta

Yield: 4 ounces

Ingredients

4 cupsAll-purpose
Flour

.66 cupSemolina
flour

6 eachEggs

4 eachEgg
yolks

1 tablespoonSquid
ink

1 tablespoonExtra
virgin olive oil

Procedure

Place
flour and semolina in bowl of stand mixer with dough hook and mix on slow. Add
eggs and egg yolks one at time followed by the squid ink and olive oil. Add
more flour until the proper dryness is achieved. Allow to rest at least 30
minutes. Let rest at least 1/2 hour. Process into Linguine with a pasta machine
and linguine cutter.

Gulf Shrimp, Crab and Cherry Tomatoes

Yield: 2-4 servings

Ingredients

24 smallFresh
Gulf Shrimp, peeled and deveined

1 teaspoonGarlic,
minced

.25 cupWhite
wine

.25 cupHeavy
cream

.5Lemon,
juiced

To TasteSalt

To TastePepper

2 ouncesButter,
unsalted

3 tablespoonsLump
crabmeat, picked for shells

.5 cupCherry
tomatoes, sliced

1 tablespoonsParmesan
cheese, grated

Procedure

Bring
a medium-sized pot of water to a boil. Meanwhile, heat a skillet with a small
amount of olive oil and add shrimp. When one side of the shrimp is cooked, flipshrimp over and add garlic, wine, cream, lemon
juice, salt and pepper. Reduce until thickened. Next, add butter,
crabmeat, tomatoes andParmesan cheese.

Assembly

Drop
four ounces of the linguine into boiling water for two minutes. Remove from
water and add to sauce. To serve, place in a bowl. The chef recommends serving
this dish with toasted Ciabatta Bread and Basil Pesto.